chicken broccoli and ziti recipe

Written BySheba G Updated On
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The Best chicken broccoli and ziti recipe

Chicken broccoli and ziti is one of those dinners I keep coming back to because it works on every level. It is pasta, chicken, and broccoli in a creamy garlic sauce with melted cheese on top, and it comes together in about the time it takes to boil a pound of ziti. I make it on regular weeknights when I want something hot and filling without a lot of fuss. I also make it for Sunday dinners with my parents and for potlucks where I need a dish that travels well and feeds a crowd.

My kids ask for this one by name. My youngest picks around the broccoli some nights, but she eats the chicken and pasta without complaint, and my older two go back for seconds every time. My husband likes it because it tastes like something from a restaurant, and I like it because I can get a whole dinner on the table with one pot for the pasta and one skillet for everything else. Cleanup is quick and I am not stuck in the kitchen for an hour.

There is also some balance to it. The chicken adds protein, the broccoli adds a vegetable my family will actually eat, and I control how much cheese and cream go in, so I can keep the sauce lighter when I want to. It is a full meal in one dish, which means I am not making three separate sides on a Tuesday. Serve it with a simple salad or a slice of garlic bread and dinner is done.

Chicken Broccoli and Ziti

4.7 from 1008 votes

Tender ziti and seared chicken tossed with crisp broccoli in a creamy garlic parmesan sauce, then baked under a blanket of mozzarella until the edges bubble. It is a cozy weeknight casserole that comes together in one pot and one baking dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 600 kcal

🥘Ingredients

For the Pasta and Protein

1 lb ziti or penne
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
12 oz broccoli florets, cut into bite-size pieces
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Creamy Garlic Sauce

3 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup low-sodium chicken broth
1 cup grated parmesan cheese
1/2 tsp dried Italian seasoning
1/4 tsp red pepper flakes
Salt and black pepper to taste

For Assembly

8 oz low-moisture mozzarella, shredded
2 tbsp grated parmesan cheese
1 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 400°F. Bring a large pot of generously salted water to a boil.
2Add the ziti and cook for 2 minutes less than the package directions for al dente. Add the broccoli to the pot for the final 2 minutes of cooking. Drain and set aside.
3Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt, pepper, and garlic powder, then cook in a single layer for 5 to 6 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
4Lower the heat to medium and melt the butter in the same skillet. Add the garlic and cook for 30 seconds, until fragrant but not browned.
5Sprinkle the flour over the butter and whisk constantly for 1 minute to cook out the raw taste. Pour in the milk and broth in a steady stream, whisking, and simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
6Off the heat, stir in the parmesan, Italian seasoning, and red pepper flakes until smooth. Taste and adjust with salt and black pepper.
7Return the drained pasta and broccoli and the cooked chicken to the pot. Pour the sauce over the top and fold gently until everything is evenly coated.
8Transfer the mixture to a 9×13-inch baking dish. Scatter the mozzarella and remaining 2 tablespoons parmesan over the top. Bake for 15 to 18 minutes, until the cheese is melted and the sauce bubbles at the edges.
9Rest for 5 minutes, sprinkle with parsley, and serve.

🔧Equipment

Large pot
Large skillet
Whisk
9×13-inch baking dish
Colander
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 600 kcal🧈Total Fat: 24g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 690mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 37g

📝Notes

Cook the pasta just shy of al dente so it does not turn mushy while baking. If the sauce seems thick before baking, loosen it with a splash of milk or broth. Swap the broccoli for cauliflower florets or frozen peas, adding frozen vegetables straight to the sauce. Assemble the dish up to a day ahead, cover, and refrigerate; add 5 to 8 minutes to the bake time if starting from cold. Leftovers keep in the refrigerator for up to three days and reheat best with a splash of milk to revive the sauce.

Watch Video Of How Chicken Broccoli and Ziti Works

Chicken broccoli and ziti is one of those dinners I keep coming back to because it feeds a crowd without much fuss and everyone at the table finds something to like. I make it for weeknights when the schedule gets tight and for family gatherings when I want a dish that travels well and still tastes good after sitting out on the buffet. It is simple, filling, and reliable, which is really all I want from a meal I am serving people I love.

❓ Frequently Asked Questions About Chicken Broccoli and Ziti

1. Can I use a different pasta shape instead of ziti?

Yes. Penne, rigatoni, or mostaccioli all work well because their hollow centers and ridges hold the sauce the same way ziti does. Avoid very thin pasta like spaghetti or angel hair, which tends to clump once tossed with the chicken and broccoli. Whatever you choose, reserve a cup of the cooking water before draining so you can loosen the sauce if it tightens up.

2. How do I keep the chicken from drying out?

Cut the chicken into even, bite-sized pieces so it cooks at the same rate, and sear it over medium-high heat just until the outside turns golden and the interior is no longer pink, about five to seven minutes. Pull it off the heat a touch early, since it will finish cooking when it goes back in with the pasta and sauce. A quick toss in a little olive oil and seasoning before it hits the pan also helps it stay juicy.

3. Why did my dish turn out dry or thick?

The most common culprit is skipping the pasta water. The starchy liquid loosens the sauce and helps it cling to every piece of pasta instead of sitting in a pool at the bottom of the pan. Add it a splash at a time over low heat until the sauce coats the back of a spoon. Also keep the heat low once the cheese goes in, since high heat can cause the sauce to break and turn grainy.

4. Can I make chicken broccoli ziti ahead of time?

You can. Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to two days. When you are ready to eat, let it sit at room temperature for about 20 minutes, add a splash of milk or pasta water to bring the sauce back to life, and bake as directed, adding five to 10 minutes to the covered bake time. Leftovers keep in an airtight container in the refrigerator for three to four days and reheat best on the stovetop with a little liquid stirred in.

5. Can I freeze the leftovers?

Freezing works better before baking than after. Assemble the casserole in a freezer-safe dish, cover, and freeze for up to two months, then thaw overnight in the refrigerator before baking. Cooked leftovers can be frozen too, though the broccoli softens noticeably and the pasta may absorb more sauce, so plan to add a little extra liquid when you reheat it.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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